Pear and Chicken Flatbread
Ingredients
- 1 package fresh naan, whole wheat or garlic
- ¼ teaspoon fresh garlic, chopped
- 4 tablespoons olive oil
- ¼ teaspoon herbes de Provence
- 2 pears, sliced, Bartlett or Anjou
- 10 grape tomatoes, halved
- 1 cup cooked chicken, sliced
- ¼ cup three-cheese blend (with low-fat mozzarella), shredded
- ¼ cup smoked blue cheese, crumbled (regular blue cheese may also be used)
Nutrition Facts
per serving
Protein: 17 g
Carbohydrate: 97 g
Fiber: 4 g
Total Fat: 21 g
Saturated fat: 4 g
Cholesterol: 20 mg
Calcium: 10% DV
Sodium: 177 mg
Instructions
Preheat oven to 450⁰F. Mix together garlic, olive oil and herbes de Provence in a small bowl. Place two naan, flat-side down on a baking sheet. Brush or spoon on olive oil mixture. Layer pears, tomatoes and chicken on top of each naan; top with cheeses. Bake 8 to 10 minutes until cheese is melted and slightly browned. Cut into slices and serve.
Note: Find three- or five-cheese blend in the dairy case. Be sure it contains mozzarella for this recipe. Find herbes de Provence in the spice section.
Created by Jason K. Morse, CEC, formerly executive chef for Douglas County School District. He says naan pizzas are a great way “to expose the students to some different taste profiles.” One of those is smoked blue cheese, and Morse is quick to point out, “the kids love it.”
Farm Families
Jackson Family
Bentwood Dairy
Farm to Table
